Refer to http://www.smoking-meat.com/june-14-2012-smoked-pork-loin I've decided my first experiment with my new Big Daddy would be Jim's recipe for the sausage stuffed pork loin exactly like his recipe at the link above, I took no pictures because the preparations look identical to Jeff's picture. It too was a full-sized pork loin split in half. It went in at 2PM (Central time). I did make an addition to my smoker by purchasing a Master Forge wireless thermometer from Lowe's yesterday. So I am sitting in my office watching the temperature of the meat while working. It's up to exactly 80 degrees, so if Jeff's instructions are correct, it should be to 145 degrees in about 4 hours or so. I'll post some pictures after it's done.